Corto's Chef-Developed Recipe Series
Ingredients
Makes 2 Smashburgers
Calabrian Chili Aioli
- 1 large egg yolk
- 1/2 cup oil mix (1/4 cup La Padella® Sauté Oil and 1/4 cup TRULY® Extra Virgin Olive Oil)
- 1 small Calabrian chili, mashed into a paste
- 1 small garlic clove, finely grated
- salt
Smashburgers
- 1 Tbsp La Padella® Sauté Oil
- 1/2 lb ground beef, formed into 2 balls
- salt and pepper
- 4 oz fresh mozzarella, cut into 1/4-inch slices
To Assemble and Serve
- flaky salt
- ripe tomato slices, for serving
- balsamic vinegar, for serving
- fresh basil leaves, for serving
- 2 focaccia rolls, ciabatta rolls, or brioche buns, sliced in half and lightly toasted
Directions
For the Calabrian Chili Aioli
Add the egg yolk to a small high-sided mixing bowl. While whisking vigorously, very slowly start pouring the oil mix into the yolk. When it starts to get noticeably thick, you can pour a tiny bit faster until all the oil is poured in - just keep whisking fast and hard so it stays emulsified. Add the Calabrian chili paste and garlic to the bowl and whisk together. Season with salt to taste and set aside.
For the Smashburgers
Heat a large skillet, either stainless steel or cast-iron (and at least 12-inches), over high heat. Once the pan is hot, add 1 Tbsp of La Padella® Sauté Oil. Once the oil is very hot, add 1 ball of the ground beef to the pan, then smash it down with a stiff metal spatula or small pot into a thin, raggedy-edged patty that is wider than the bread roll or burger bun.
Season the ground beef patty with salt and pepper and cook, undisturbed, until deeply browned and caramelized on the bottom, about 2 minutes. Flip over, top with a slice or two of fresh mozzarella, cook for 30 seconds, then transfer to a plate. Repeat with the remaining ball of ground beef.
To Assemble and Serve
While the burgers are cooking, spread the Calabrian Chili Aioli on the inside of each piece of toasted bread and set aside.
To serve, place the Smashburger patty on the bottom of each bun. Lightly drizzle balsamic vinegar over the fresh mozzarella and top with a tomato slice. Sprinkle flaky salt over tomato, top with fresh basil leaves, then close burger with the top bun.